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Delicious Matcha Japanese Cotton Cheesecake recipe for a soft, fine texture, light & heavenly cheesecake you will want more. Best fluffy Matcha Cheesecake to bake.

Matcha Japanese Cheesecake

~Cream Cheese Mixture~

Philadelphia cream cheese

castor sugar

unsalted butter

100 ml full-cream milk or whole milk

cake flour / superfine flour

matcha powder (bakery grade for enhanced color)

cornstarch

tsp salt

~Meringue~

tsp cream of tartar

Pre-heat oven to 200°C / 392°F (Top and...

Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)

Grease 8″ x 3″ cake pan with butter,...

Grease 8″ x 3″ cake pan with butter, line bottom with baking or parchment paper

Whisk cream cheese till smooth over a warm...

Whisk cream cheese till smooth over a warm water bath

Add yolks and whisk

Add half the sugar (70 gram) and whisk

Warm milk and butter in microwave (high, 1...

Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter

Add salt and whisk

Remove from the water bath, sift cake flour,...

Remove from the water bath, sift cake flour, matcha powder, and corn starch and fold into mixture

Whisk egg whites at low speed till foamy

Add cream of tartar and beat at high...

Add cream of tartar and beat at high speed till bubbles become very small but still visible

Gradually add the balance 70 gram of sugar...

Gradually add the balance 70 gram of sugar and beat till soft peaks

Fold whites into batter 1/3 at a time

Pour into the cake pan and tap the...

Pour into the cake pan and tap the pan on the counter to release air bubbles

Bake with water bath on the bottommost rack...

Bake with water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with door closed) and turn off the oven and leave cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.

https://mediavine-res.cloudinary.com/video/upload/ieqbq5xdqcf3uezjao0r.mp4

Matcha Japanese Cheesecake - Delicious Baking Recipe | Craft Passion

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Classic Carrot Cake Recipe by Tasty

carrot, hand-grated

all-purpose flour,

cinnamon

allspice

salt

baking powder

baking soda

light brown sugar, packed

sugar

eggs, room temperature

vegetable oil

raisin

pineapple,

unsalted butter, (2 sticks) room temperature

oz cream cheese, room temperature

vanilla extract

walnuts, crushed

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

Grate the carrots on the small holes of a box grater. Set aside.

In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.

In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

With the mixer running, gradually pour in the vegetable oil.

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

In a small bowl, toss the raisins with the remaining tablespoon of flour.

Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.

Divide the cake batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.

Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.

Gently press the walnuts into the icing around the sides of the cake.

Chill for 30-60 minutes to let the icing set, then slice and serve.

https://vid.tasty.co/output/125452/landscape_480/1550862059

Layers of brownies, ice cream, bananas and your favorite sundae toppings make this the perfect summer treat.

Ice Cream Sundae Trifle Recipe

Brownies

vanilla ice cream

chocolate ice cream

bananas (sliced)

nuts, sprinkles, whipped topping, maraschino cherries, hot fudge, etc (optional toppings)

In a trifle bowl, layer brownies, vanilla ice cream, and bananas.

Repeat step with chocolate ice cream.

Top with your favorite sundae toppings: we used whipped topping, fudge, nuts, sprinkles, maraschino cherries, and extra bananas.

Serve immediately.

A custardy candy that is popular in Spain. My version is bright and very lemony with a touch of cinnamon flavor underneath. A delightful treat that&#39;s made even better by its stunning pop of bright yellow.

Yemas de Santa Teresa

sugar (200 grams)

water (120 milliliters)

lemon

sugar (for dusting)

Add sugar, water, and cinnamon sticks to a small saucepan. Bring to a boil and simmer until a candy thermometer reads soft-ball stage.

Remove from heat and discard cinnamon sticks, and set syrup aside.

In a bowl, add lemon juice and zest to egg yolks and whisk until color lightens, ideally until the mixture is a pale yellow.

Slowly drizzle the yolk mixture into the hot syrup while whisking continuously.

Return pan to stove and stir constantly over moderate heat until mixture thickens. About 4-5 minutes.

Remove man from heat and continue to stir mixture with a wooden spoon while the pan is atop the bowl of ice. The mixture should thicken even more.

Line a baking sheet with parchment paper and lightly spray with cooking spray. Pour the mixture onto the sheet. Spray a rubber spatula with cooking spray and nudge the mixture into one or two lines about 1-2 inches wide.

Put the tray into the refrigerator and allow the mixture to cool until it&#39;s quite thick and you&#39;re able to easily handle it.

Spray your hands with cooking spray and cut off pieces of the mixture and roll them into ball shapes. The balls should be about the size of a real egg yolk.

Roll each ball in superfine sugar and put them in a parchment lined container. Once all the balls are made, allow the candies to chill overnight. The sugared outer layer will form a crust-like texture and dry slightly.

The next day transfer the balls to mini-cupcake liners and store until ready to eat.

Easy Creamy Berry Dream is a light, flavored, heavy whipped cream dessert recipe with raspberries, blueberries, and the best berry sauce ever!

Creamy Blueberry Dream

raspberries

lemon juice

sugar (or

heavy cream

water

Get out and measure all of your ingredients.

In a small saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water.

Combine cornstarch and water. Stir until dissolved and add to berry mixture, if desired.

Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes.

Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.

In a separate bowl, combine cream, confectioners&#039; sugar, and vanilla.

Beat until stiff peaks form.

Fold in 1/3 cup of the blueberry sauce.

Carefully stir until blended.

Divide among 4 dessert dishes, and spoon remaining sauce over tops.

Enjoy every bite!

Making homemade caramel is a lot easier than you know. This Instant Pot Dulce De Leche (or Caramel) comes together in your Instant Pot in just a matter of minutes. You will never go back to store bought caramel!

Instant Pot Dulce De Leche (Homemade Caramel) Recipe

condensed milk (1 can)

To start, make sure to take of the paper label and lid from the can of condensed milk. Cover the top of the can with foil. Please remember to remove the metal lid first!

Place your trivet inside of the Instant Pot and place the foil-wrapped can of condensed milk on top of the trivet. Carefully pour in enough water on the side of the can so that the can is submerged in the water halfway up. You can add another can and cook two at the same time. Your cooking time will be the same whether you have 1 or 2 cans.

Put your lid on and push the “Manual” or “Pressure Cook” button and cook for 40 minutes. When it is done turn your knob to &quot;Venting&quot; and when the pressure is out, carefully remove the can from the pot. Let it rest on a hot pad on your counter. Carefully remove the foil and let cool for 20 minutes.

Once you have let it cool for the 20 minutes, add in the vanilla extract right into the can and stir for 2 minutes. Keep stirring! It will be lumpy and first then turn smoothe. The can might still be hot so you can easily use a hot pot to hold onto the can so you can stir easier.

https://www.youtube.com/watch?v=cIuVZLeBQC0

Making homemade caramel is a lot easier than you thought. This Instant Pot Dulce De Leche (or Caramel) comes together in your Instant Pot in just a matter of minutes. You will never go back to store bought caramel!

Find the printable recipe here: https://www.sixsistersstuff.com/recipe/instant-pot-dulce-de-leche-homemade-caramel/

HOW TO MAKE YOUR DULCE DE LECHE (CARAMEL) SMOOTH
When you first start to stir the caramel, it’s normal for it to have a lumpy consistency.  Simply keep stirring until it become smooth and creamy.

Also, you can store the caramel in an air-tight container in the fridge for later use.  It won’t harden, but it will be a thick, creamy consistency.

NEVER COOK WITH A SEALED CAN!
Never, never, never try to make this with the lid still on the can! Putting a sealed can under pressure in the Instant Pot is dangerous.

Please, be safe.  Remove the lid before covering with foil!

HOW TO USE YOUR INSTANT POT CARAMEL:
The number of ways to use this Instant Pot Caramel are almost limitless.  Here are a few of our ideas, but share yours in the comments:

Apples: Slice your favorite variety of apples and serve with the caramel to dip.  This apple slicer/corer is one of my favorite kitchen tools!
Ice cream: Drizzle your caramel on your favorite bowl of ice cream.
Brownies: Brownies aren’t allowed in my house unless theirs caramel to add on top.
Pretzels: Salty pretzels are always a great choice for dipping in caramel.  Spoons work, too, when pretzels are in short supply.
Ever made poke cake? You could use this caramel on top of my poke cake! Find it here.

Just remember when using the Instant Pot,  it takes 10-20 minutes to pressurize! 

Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can! 

This is the Instant Pot I have (yes it is the cheaper one and I love it!): http://amzn.to/2F3Lznx 

If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!

#instantpot #instantpotrecipes #Instantpotcaramel

Instant Pot Dulce De Leche (Homemade Caramel)

Chocolate Caramel Marble Fudge is totally easy to make, smooth, creamy and simply irresistible! A little caramel in every chocolatey bite!

Chocolate Caramel Marble Fudge

milk chocolate chips

(14 oz) sweetened condensed milk

flour

butter

white chocolate chips

pecans, chopped

Ideally, use two pots to make this fudge, going at the exact same time. One for the Chocolate Fudge and one for the Caramel Swirl. Usually, I start the Caramel Swirl first because it generally takes a bit longer. Your goal is to have both done around the same time so you can pour one in to the pan right after the other. 

Prepare and measure all of your ingredients. If you are unable to find baking caramels grab square caramels, peel off the plastic and cut them in half twice, or into quarters, for easier melting.

Grab a small saucepan and put it on low heat.

Add heavy or whipping cream and once hot, but not boiling, add butter, caramels and white chocolate chips. Again, if mixture starts to boil remove pot from heat for a moment, stir and return to heat. 

Stir continuously and heat for 5 to 6 minutes until caramels and chocolate chips are melted and the mixture is smooth and creamy.

Caramel Swirl

In another saucepan, over low heat, pour in sweetened condensed milk. Once hot, but not boiling, add chocolate chips, and butter, stirring frequently, until smooth and creamy. If mixture starts to boil remove pot from heat for a moment, stir and return to heat. 

Add in flour and continue to stir until blended.

Chocolate Fudge

Prepare an 8x8 or 9x9 inch pan with cooking spray and then parchment or wax paper. I usually cut the parchment around the edges so it fits in the fridge better.

Pour in chocolate mixture and try to make it as level as possible across the top.

Drop spoonfuls of caramel sauce all over the top, and swirl with a hot spoon or hot knife to marble. I run a knife or a spoon under hot water, dry it off and run it, in all different patterns, inside the pan, trying not to touch the bottom of it.

Refrigerate for a minimum of 2 hours or until fudge is firm and set.

Cut or slice with a hot knife, and serve. Enjoy!

Putting it all together

Add pecans to the fudge mixture and sprinkled on top. You end up turtle fudge

Turtle Fudge

Sprinkle some coarse sea salt on top of fudge for the salted caramel flavor.

Sated Caramel Chocolate Fudge

Love this fudge Love all your fudge so far still have a few more to try Yummy

I love caramel and chocolate recipes and this is new favorite Thank you for sharing it with me

Best fudge ever THANK YOU making another batch right now

https://content.jwplatform.com/videos/zJ2ZaSVp.mp4

Top 7 best dessert recipes from across the web

The most viewed best dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Matcha Japanese Cheesecake

Classic Carrot Cake Recipe by Tasty

Ice Cream Sundae Trifle Recipe

Yemas de Santa Teresa

Creamy Blueberry Dream

Instant Pot Dulce De Leche (Homemad...

Chocolate Caramel Marble Fudge

Top 7 best dessert recipes from across the web

The most viewed best dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Japanese Cheesecake

Classic Carrot Cake Recipe by Tasty

Ice Cream Sundae Trifle Recipe

Yemas de Santa Teresa

Creamy Blueberry Dream

Instant Pot Dulce De Leche (Homemad...

Chocolate Caramel Marble Fudge

The most viewed best dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine